A simple bread with very simple ingredients. The quantities mentioned below yielded a loaf of bread and 9 dinner rolls. Total weight was approximately 1500 grams.
- Fine Semolina: 800 grams.
- Corn Mean: 50 grams.
- Vegetable Oil: 50 ml.
- Salt: 12 grams.
- Instant Yeast: 7 grams.
- Sugar: 2 Tbsp.
- Water as needed.
Combine all the dry ingredients and give them a nice mix. Drizzle the oil all over them. Add water at the rate of half a cup at a time. Keep kneading. The semolina will remain a little stubborn initially and resist absorbing the water. Do not add too much water. Give it a few minutes if it feels like the dough is too coarse and then knead again.
I estimate that by the time I was done kneading, I must have added about 400 ml of water. The dough should be soft and stretchy when its ready. It can take upto 15 minutes of kneading to get the desired level.
Cover and let it rest for about an hour or the dough has doubled in size.
Shape and let it rest for the second rise.
Bake time was 30 mins at 180C. Bread is ready when internal temperature has reached 85-90 C.
Let it cool completely before slicing.